Ginseng chicken soup ingredients: 500g hen accessories: 40g Korean ginseng seasoning: 5g ginger processing technology: 1. Peel ginger, wash and slice; 2. Scrape the impurities in the chicken intestine, wash, peel and remove fat, and then add ginger slices to taste; 3. Chopped fragments in Li Shen; 4. Put all the ingredients into the pot, add 4-6 bowls of water, and simmer for 3 hours before drinking. Dietary nutrition: Hen: The content of protein in female chicken is relatively high, with many kinds and high digestibility, which can be easily absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Female chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in China's diet. Hens have a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Recipe similarity: 1. Hens should not eat with pheasants, turtles, carp, crucian carp, rabbit meat, shrimp and onion and garlic; 2, eating sesame chrysanthemum is easy to be poisoned; 3, it is not suitable to eat with plums and rabbit meat, which will lead to diarrhea; 4, eating mustard will get angry. Health tip: 1. Ginseng has the functions of invigorating primordial qi, promoting blood circulation and purging fire, refreshing and relieving annoyance, and regulating appetite, while chicken contains nutrients such as protein, fat and sugar. This soup is suitable for the whole family. Avoid eating with radish, otherwise it will reduce the efficacy, and you can't drink this soup when you have a cold and fever. This dish belongs to pregnant women's recipes, which helps pregnant women replenish qi and blood, strengthen spleen and stimulate appetite, and replenish deficiency. Korean ginseng is warm but not dry. Korean ginseng can be stewed with black-bone chicken soup, and Korean ginseng and longan meat can be stewed with ganoderma lucidum chicken.

People with yang deficiency (generally over 50 years old) use Korean ginseng (1 qian5) and Cordyceps sinensis (2 qian5) to soak in water as tea.

Korean ginseng varieties

Korean ginseng can be roughly divided into Korean ginseng, white ginseng, red ginseng and Taiji ginseng, but in fact, white ginseng, red ginseng and Taiji ginseng are just ginseng products baked from ginseng. If ginseng is used, multiple ginseng are selected; If it is used for decoction and soup making, red ginseng, white ginseng or Taiji ginseng should be selected.

Stewed chicken with ginseng can tonify the middle energizer and replenish qi.

Ingredients: 1 chicken, 2 ginseng, 3 jujubes, 3 chestnuts, 1 cup glutinous rice, 5 garlic cloves.

Cooking method:

1. Remove the fat paste from the chicken and wash it with cold water. Scrape the skin of ginseng, cut off the germinated part and wash it for later use.

2. Drain the glutinous rice, put it into the chicken's stomach and put a ginseng.

3. Put the chicken in the pot, add water until it is completely submerged, add ginseng, chestnuts, jujube and garlic cloves, and stew for about three hours on medium heat.

Finally, season with salt and pepper.

Efficacy: Professor Zhang Ruicheng of traditional Chinese medicine said that ginseng has the function of invigorating qi, jujube and chicken can enrich blood, and chestnuts can tonify kidney. Glutinous rice is warm and has the effect of warming the stomach, but people with weak digestive ability should not eat more.

Ginseng porridge warms stomach and relieves hunger.

Ingredients: jujube 1 cup, water 1 cup, chestnut half cup, two ginseng trees, rice1cup, and proper amount of Lycium barbarum.

Cooking method:

1. Taomi, soak for about an hour. Scrape the skin of ginseng and cut it along the silk.

2. Add ten cups of water to the pot, and add ginseng, chestnuts and jujube. After boiling, turn to low heat.

3. Add rice and stir it from time to time. Cook with slow fire until the rice is soft and tender. Add Lycium barbarum and season with salt.

Efficacy: Ginseng porridge nourishes blood, which is suitable for people with spleen deficiency and blood deficiency, and has the function of nourishing yuan and protecting heart. You can also choose white ginseng, water ginseng or red ginseng according to your constitution. Generally speaking, it is more appropriate to eat white ginseng and water ginseng in summer and red ginseng in winter.

* Popular recipes *

Ginseng mutton skewers enrich blood and are picky eaters.

Ingredients: 2 ginseng, 2 tablespoons soy sauce, 1 tsp salt, 1 tsp sugar, 200g beef, a little sesame oil.

Cooking method:

1. Dice the beef, pat it with the back of a knife and season it with soy sauce, salt, sugar and sesame oil.

2. Ginseng will cross-cut thin slices after peeling.

3 kebabs of beef and ginseng slices alternate, sprinkle a little salt and bake in the oven.

Efficacy: Ginseng supplements medium coke, beef supplements blood and iron. With more fragrant kebabs, sweet and sour ginseng is easier to eat. But because it is hot, it is not suitable for people with hot buttocks. If you don't like beef, you can use chicken or pork instead.

Ginseng tempura is crispy and delicious.

Ingredients: 4 ginseng, 0 tbsp of 65438+ salt, 4 tbsp of glutinous rice flour, 2 tbsp of raw flour.

Cooking method:

1. Wash ginseng after removing its whiskers and cut it into 6-7 cm long pieces.

2. Dissolve the salt, soak the ginseng in salt water for ten minutes, and take it out to dry.

3. Mix glutinous rice flour with raw flour, and add appropriate amount of water, a little salt and salad oil to make fried pulp.

4. Heat the oil, add the ginseng soaked in fried pulp, fry until golden brown, and then take it out.

Stewed quail with Korean ginseng

Ingredients: ginseng, quail

Accessories: lean meat, yam, medlar and magnetic solid.

Seasoning: salt, monosodium glutamate, ginger slices.

Making:

(1) Efficacy of medicated diet: nourishing yin and enriching blood, suitable for the elderly. The highlight is the slaughter of quail, and lean meat plays a role in increasing the flavor.

(2) Production technology: put the processed quail, Korean ginseng, auxiliary materials and seasoning into a stew pot together, stew thoroughly with strong fire, and serve.

Dinner: chicken stew with ginseng.

Materials: (4 persons)

[Traditional Chinese Medicine] Korean ginseng …5g Lycium barbarum … 20 parsley … a little.

Chicken … 1 dried mushrooms …4 pieces of cold water and boiled water.

Wine …30ml salt … 15g onion …2 slices of ginger …2 slices.

Exercise:

1, Korean ginseng is washed quickly, soaked in hot water for one night, softened and taken out, and ginseng juice is reserved.

2. Wash the mushrooms, soak them in clear water, take them out when they are soft, and leave the mushroom juice in the basin for later use.

3. Lift the chicken, take out the internal organs and chicken feet, wash them with clear water, and dry the water on the chicken.

4. Chicken wings are fixed at the back, like elbows and pillows. Put the chicken leg down and fix it on the chicken breast and thigh.